|150 g||green beans|
|2 tbsp||sesame seeds|
|120 ml||sweet soy sauce|
|3 tbsp||teriyaki sauce|
|2 tbsp||soy sauce|
|3 tbsp||sesame oil|
|2||chili peppers (optional)|
|vegetable oil for frying|
|rice for serving|
Dice chicken and add to a bowl. Chop garlic and onion and add to the chicken. If you like things hot, chop and add the chilis. Add ground nutmeg, salt, and pepper. Marinate chicken for approx. 5 – 10 min.
Julienne bell pepper and carrots. Chop green beans to approx. 4-cm/1.5-in. length.
Heat wok over medium heat and toast sesame seeds briefly, without oil, until golden. Remove from heat and set aside. Heat oil in the wok, then fry the chicken on medium heat for approx. 4 min. Deglaze with sweet soy sauce, teriyaki sauce, soy sauce, and sesame oil. Remove chicken and set aside on a plate.
Pour water into the wok and bring to a boil. Add all of the vegetables and cook on high heat for approx. 3 min. Then add the chicken and continue to simmer for approx. 5 min. Thicken sauce with starch, if necessary.
Chop cilantro. When the chicken is done, add the cilantro and sesame seeds. Serve with rice and enjoy!
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